The first time I tasted an Anpan, the delightful Japanese red bean bun, I was immediately transported to the charming streets of Tokyo, where every bite was like indulging in a soft cloud of sweetness. Imagine breaking into a warm, fluffy dough to reveal a heart of luscious, sweet red bean paste—pure bliss!
When I decided to recreate this beloved treat at home, I was on a mission to elevate my baking game beyond the usual quick snacks. What started as an adventure in my kitchen turned into a joyous exploration of flavor and texture, thanks to the tangzhong method that makes these buns irresistibly soft.
Whether you’re a seasoned chef or someone looking to surprise their friends with a homemade gem, these Anko buns are sure to impress. They’re perfect for brunch, a cozy afternoon treat, or simply a sweet indulgence when you need a little pick-me-up. Join me as we dive into this recipe that transforms simple ingredients into a delightful experience!
Why Love Anpan Japanese Red Bean Buns?
Irresistible softness: Thanks to the tangzhong method, every bite is a fluffy delight!
Unique flavor: The sweet red bean paste provides a delightful contrast to the dough, creating a taste explosion.
Versatile treat: Perfect for breakfast, snacks, or dessert, making them ideal for any occasion.
Crowd pleaser: Whether hosting a brunch or a casual get-together, these buns are sure to impress your guests.
Quick prep time: Although they seem fancy, the process is totally manageable for all skill levels!
Imagine the joy of baking: Enjoy the satisfying experience of making these mouthwatering treats from scratch!
Anpan Japanese Red Bean Bun Ingredients
For the Tangzhong
• Bread flour – 25 g for creating a smooth, pudding-like base that enhances softness.
• Water – 125 g helps achieve the desired consistency for the tangzhong.
For the Dough
• Bread flour – 375 g is key for a strong structure that supports the fluffy texture.
• Plain flour – 100 g adds lightness to the mixture.
• Sugar – 76 g sweetens the dough and promotes browning during baking.
• Salt – 1 tsp balances the flavors and enhances the overall taste.
• Full-fat milk powder – 1 tbsp enriches the dough, making it creamier and more flavorful.
• Instant yeast – 4 tsps provides leavening power for a delightful rise.
• Large eggs – 2 help bind the ingredients and contribute to the dough’s richness.
• Cold water – 75 g is added for hydration, ensuring a smooth dough.
• Unsalted butter – 60 g is crucial for a tender, rich texture.
For the Topping
• Black sesame seeds – 2 tsp add a delightful crunch and visual appeal.
• Egg wash – used to brush on top for a beautiful golden finish.
For the Filling
• Anko or sweet red bean paste – 650 to 800 g is the star of the show, bringing that signature sweet and smooth flavor to your Anpan.
How to Make Anpan Japanese Red Bean Buns
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Prepare the tangzhong: In a small saucepan, whisk together 25 grams of bread flour and 125 grams of water until smooth. Heat over medium, stirring continuously, until thickened to a pudding-like consistency, about 3 to 5 minutes. Let cool in a bowl.
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Mix the dry ingredients: In a stand mixer bowl, combine 375 grams of bread flour, 100 grams of plain flour, 1 tablespoon of full-fat milk powder, 4 teaspoons of instant yeast, 76 grams of sugar, and 1 teaspoon of salt. Whisk together to combine.
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Combine wet ingredients: Add the cooled tangzhong, 2 large eggs, and 75 grams of cold water to the dry mixture. Mix on low speed for 1 minute until just incorporated.
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Knead the dough: Increase the mixer speed to medium-high and knead until the dough cleans the sides of the bowl, about 3 to 5 minutes.
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Incorporate butter: Knead in 60 grams of unsalted butter until fully combined. Keep kneading for another 5 to 7 minutes until the dough is smooth and elastic.
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First proof: Gather the dough into a ball and place in a lightly greased mixing bowl. Cover with a tea towel or plastic wrap and let proof for 40 minutes, or until doubled in size.
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Portion the dough: Divide the dough into 18 equal portions. Shape each portion into a tight ball and let them rest for 10 minutes.
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Fill the buns: Flatten each ball into a 3-inch diameter disc. Place 35-45 grams of anko filling in the center, gather the sides to wrap, and pinch to seal. Place seam side down on a lined baking sheet spaced 2 inches apart.
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Second proof: Cover the filled buns with a tea towel and let rise in a warm place for 45 to 50 minutes until doubled in size. Preheat your oven to 200°C (390°F).
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Prepare for baking: Brush the tops with egg wash and sprinkle with 2 teaspoons of black sesame seeds. Bake for 17 to 20 minutes, until the tops are deep golden brown.
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Cool and enjoy: Transfer the buns to a wire rack to cool. They are best enjoyed warm, but once cooled, store in an airtight container at room temperature.
Optional: Serve with a dusting of powdered sugar for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Tips for the Best Anpan
Perfect the Tangzhong: Always whisk the flour and water continuously while heating to avoid lumps. A smooth tangzhong contributes to the bun’s fluffiness.
Don’t Overknead: Keep an eye on your dough while kneading; it should be smooth and elastic but not overworked. This ensures soft and tender Anpan.
Accurate Filling: Use 35-45 grams of anko paste for the right sweetness and texture. Too much filling can cause the dough to burst while baking.
Proper Proofing: Make sure to let the shaped buns rise in a warm place to double in size, as this greatly affects the final texture.
Bake to Perfection: Keep a close watch during the last minutes of baking. Golden brown tops mean delicious, soft Anpan ready to enjoy!
Storage Tip: To preserve freshness, store your Anpan in an airtight container at room temperature; they’ll stay delightful for several days!
Anpan Variations & Substitutions
Feel free to play around with these ideas to make the Anpan truly your own, enhancing flavors and textures!
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Matcha Twist: Incorporate 1-2 tablespoons of matcha powder into the dry ingredients for a vibrant green tea flavor. This elevates the visual as well as the taste—perfect for tea lovers!
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Savory Option: Replace the sweet red bean paste with a savory filling like spiced ground meat or sautéed vegetables for a delicious twist. Imagine these fluffy buns bursting with unexpected flavors!
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Dairy-Free: Substitute almond or oat milk powder for the milk powder and use vegan butter for a plant-based version. These swaps ensure everyone can enjoy these delightful treats.
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Chocolate Surprise: Add chocolate chips into the dough for a decadent filling alongside the red bean paste. The combination of sweet and rich chocolate inside soft bread creates a dreamy dessert!
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Nutty Flavor: Mix in finely chopped nuts, like walnuts or almonds, into the filling for added crunch and nutrition. This not only enhances the flavor but also gives a rewarding texture to each bite.
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Fruity Filling: Swap out the anko for your favorite fruit preserves or a mix of fresh fruits. This adds a refreshing twist, especially lovely during warmer months.
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Spicy Kick: Add a touch of cinnamon or nutmeg to the dough for a warm, spiced flavor that pairs beautifully with the sweetness of the red bean paste. This will embrace you in cozy warmth with every bite!
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Mini Buns: Shape smaller balls of dough for bite-sized anpan perfect for sharing. These cute little treats are great for gatherings where everyone can enjoy a taste of variety!
Make Ahead Options
These Anpan (あんパン) Japanese Red Bean Buns are perfect for busy home cooks looking to save time! You can prepare the dough and shape the filled buns up to 24 hours in advance. Simply follow the recipe until the second proof, then place the shaped buns on a lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When you’re ready to bake, just let them sit at room temperature for about 30 minutes before brushing with egg wash and sprinkling sesame seeds. This method ensures that your buns will rise beautifully and be just as delicious when baked, allowing you to enjoy fresh, warm Anpan with minimal effort on busy days!
What to Serve with Anpan Japanese Red Bean Buns?
Imagine a delightful spread that complements the sweet, fluffy Anpan, transforming your dessert or snack into a complete feast of flavors!
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Green Tea Latte: The creamy matcha adds a unique richness that pairs beautifully with the sweetness of the buns. It’s a gentle yet invigorating beverage option that elevates the experience.
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Fresh Fruit Salad: A medley of seasonal fruits brings a refreshing contrast to the soft, sweet Anpan, balancing the richness of the red bean filling with vibrant, juicy flavors.
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Sweet Soy Milk: This warm, comforting drink introduces a hint of nuttiness that harmonizes wonderfully with the Japanese buns, creating a cozy, satisfying pairing.
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Sticky Rice Cake: The chewy texture of mochi complements the soft Anpan perfectly, making for an enjoyable variety in textures that both kids and adults will love.
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Coconut Ice Cream: The creamy, tropical essence of coconut enhances the sweet notes of the Anpan, making this a dreamy dessert combo that transports you to a sunlit beach!
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Sesame Crunch Cookies: Introducing a savory element, these cookies add a delightful crunchiness and a nutty flavor that contrasts with the softness of the buns, making each bite interesting.
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Earl Grey Tea: The floral, bergamot notes in this tea offer a sophisticated touch that pairs beautifully with the sweet red bean buns, creating a lovely afternoon tea experience.
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Chocolate Dip: For a playful twist, serve Anpan with a small bowl of melted chocolate for dipping. The rich, sweet pairing is a hit for those who crave an extra touch of indulgence.
By mixing and matching these options, you’ll create a delightful dining experience that fully showcases the magic of your homemade Anpan!
How to Store and Freeze Anpan
Room Temperature: Store your Anpan in an airtight container for up to 3 days to maintain their softness and freshness.
Fridge: If you need them to last longer, you can refrigerate the buns for up to 5 days, but be aware they may lose some fluffiness.
Freezer: To freeze, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag; they can last for up to 3 months.
Reheating: To enjoy your frozen Anpan, simply thaw in the refrigerator overnight, then warm in the microwave for 10-15 seconds, or pop in a preheated oven at 180°C (350°F) for a few minutes to restore that fresh-baked goodness.
Anpan (あんパン) Japanese Red Bean Buns Recipe FAQs
What’s the best way to select the right anko or sweet red bean paste?
Absolutely! When choosing anko, look for a smooth, shiny texture without dark spots or graininess. A well-prepared anko should have a lovely sweetness, so consider tasting a bit before using. If you prefer, you can also make your own by boiling adzuki beans and smashing them with sugar – it’s a delightful project!
How should I store my Anpan after baking?
Very! Keep your Anpan in an airtight container at room temperature for up to 3 days. This helps maintain their soft, fluffy texture. If you live in a particularly humid environment, consider placing a paper towel inside the container to absorb excess moisture.
Can I freeze Anpan for later enjoyment?
Absolutely! To freeze, allow your Anpan to cool completely, then wrap each bun tightly in plastic wrap. Place them in a freezer-safe bag, ensuring as much air as possible is removed. They will keep well for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge overnight and reheat as needed!
What should I do if my dough isn’t rising properly?
If your dough isn’t rising, it could be due to inactive yeast. Check the expiration date on your instant yeast and ensure you’re using warm water (not too hot!) during the mixing process. If needed, you can create a warm environment for proofing by placing the dough in an oven with the light on or near a warm stovetop. Patience is key, as it may take a bit longer if the conditions are cooler.
Are there any dietary considerations I should be aware of when making Anpan?
Absolutely! Anpan is generally dairy-free and can easily be made vegan by replacing the eggs with a flaxseed or chia seed replacement, and using a plant-based butter substitute. If you’re considering allergies, be cautious with the anko, as some brands may contain additives or allergens. Always check the label to ensure it meets your dietary needs.
What can I serve with my Anpan for a complete experience?
Very! Anpan can be paired beautifully with green tea for a traditional touch. It also goes delightfully well with a dollop of whipped cream or a fruity jam on the side for a fun twist. Enjoy exploring different pairings and see what delightful combinations you create!
Delicious Anpan Japanese Red Bean Buns You Can Make at Home
Ingredients
Equipment
Method
- Prepare the tangzhong: In a small saucepan, whisk together 25 grams of bread flour and 125 grams of water until smooth. Heat over medium, stirring continuously, until thickened to a pudding-like consistency, about 3 to 5 minutes. Let cool in a bowl.
- Mix the dry ingredients: In a stand mixer bowl, combine 375 grams of bread flour, 100 grams of plain flour, 1 tablespoon of full-fat milk powder, 4 teaspoons of instant yeast, 76 grams of sugar, and 1 teaspoon of salt. Whisk together to combine.
- Combine wet ingredients: Add the cooled tangzhong, 2 large eggs, and 75 grams of cold water to the dry mixture. Mix on low speed for 1 minute until just incorporated.
- Knead the dough: Increase the mixer speed to medium-high and knead until the dough cleans the sides of the bowl, about 3 to 5 minutes.
- Incorporate butter: Knead in 60 grams of unsalted butter until fully combined. Keep kneading for another 5 to 7 minutes until the dough is smooth and elastic.
- First proof: Gather the dough into a ball and place in a lightly greased mixing bowl. Cover with a tea towel or plastic wrap and let proof for 40 minutes, or until doubled in size.
- Portion the dough: Divide the dough into 18 equal portions. Shape each portion into a tight ball and let them rest for 10 minutes.
- Fill the buns: Flatten each ball into a 3-inch diameter disc. Place 35-45 grams of anko filling in the center, gather the sides to wrap, and pinch to seal. Place seam side down on a lined baking sheet spaced 2 inches apart.
- Second proof: Cover the filled buns with a tea towel and let rise in a warm place for 45 to 50 minutes until doubled in size. Preheat your oven to 200°C (390°F).
- Prepare for baking: Brush the tops with egg wash and sprinkle with 2 teaspoons of black sesame seeds. Bake for 17 to 20 minutes, until the tops are deep golden brown.
- Cool and enjoy: Transfer the buns to a wire rack to cool. They are best enjoyed warm, but once cooled, store in an airtight container at room temperature.